Spicy Cheesy Chicken Bake

Cindy DeVore

By
@valleygreennaturals

At the Valley Green Farm, we love-love-love cheese! And we really love spicy dishes, too. If your palate doesn't handle a lot of heat, this recipe can be toned down easily by omitting the jalapeno and chili powder. You can also substitute a little more shredded cheddar in place of the pepperjack cheese.

For our version, we're keepin' it spicy!

And... as always, we recommend using organic and locally-produced ingredients whenever possible!


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Comments:

Serves:

3 to 4

Prep:

15 Min

Cook:

45 Min

Ingredients

2 can(s)
cream of mushroom soup
1/4 can(s)
water (use soup can to measure)
1 c
white rice, uncooked
1 clove
garlic, minced
1
jalapeno pepper, minced
1/2 tsp
chili powder
1 c
pepperjack cheese, shredded
3-4
skinless, boneless chicken breasts
1/2 c
cheddar cheese, shredded

Directions Step-By-Step

1
Preheat oven to 350. In a baking dish, stir together soup, water and rice. Add garlic, jalapeno pepper and chili powder, then stir 1/2 cup of the shredded pepperjack into the rice and soup mixture. Be sure ingredients are stirred in evenly throughout the mixture.
2
Place chicken breasts into soup and rice mixture. Top chicken with cheddar cheese and remaining pepperjack cheese.
3
Bake at 350 for 45 to 50 minutes, depending on thickness of chicken breasts. Breasts are done with no longer pink in the middle and juices run clear.
4
Serve chicken breasts on plate and spoon out the rice as a side dish. If desired, sprinkle a small amount of additional cheese over chicken just before serving.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy